Rich, fudgy brownies featuring both cocoa powder and dark chocolate, with Cocoa Infused Maple Syrup adding another layer of chocolate character and the deep caramel notes of pure maple. A final drizzle of syrup and flaky sea salt makes the maple-cocoa flavor stand out.
Yield: 16 brownies
Prep time: 15 minutes
Bake time: 28–32 minutes
Oven: 350°F
Ingredients
Brownies
- ½ cup unsalted butter
- 4 oz bittersweet or semisweet chocolate, chopped
- ¾ cup granulated sugar
- ⅓ cup Northern Reach Maple Cocoa Infused Maple Syrup
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- ¾ cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- ½ tsp salt
- ½ cup semisweet or dark chocolate chips
For Finishing
- 2–3 tbsp Northern Reach Maple Cocoa Infused Maple Syrup
- Flaky sea salt, optional
- Chocolate shavings, optional
Directions
Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving enough overhang to lift the brownies from the pan after baking.
Melt the butter and chopped chocolate together in a saucepan over low heat, stirring frequently until completely smooth. Remove from the heat and allow to cool for about 5 minutes.
Whisk the granulated sugar and Cocoa Infused Maple Syrup into the melted chocolate mixture until thoroughly combined.
Add the eggs one at a time, whisking well after each addition. Stir in the vanilla.
In a separate bowl, whisk together the flour, cocoa powder, and salt. Fold the dry ingredients into the chocolate mixture just until no streaks of flour remain. Avoid overmixing.
Fold in the chocolate chips.
Spread the batter evenly into the prepared pan. Bake for 28–32 minutes, or until the edges are set and a toothpick inserted near the center comes out with several moist crumbs attached. For fudgy brownies, don’t wait for the toothpick to come out completely clean.
Allow the brownies to cool in the pan for at least 30 minutes before lifting them out with the parchment paper.
Finish with Cocoa Maple
Once the brownies have cooled slightly, drizzle 2–3 tablespoons of Cocoa Infused Maple Syrup lightly across the top.
Finish with a small amount of flaky sea salt and, if desired, dark chocolate shavings.
For an especially decadent dessert, serve a brownie slightly warm with vanilla bean ice cream and another light drizzle of Cocoa Infused Maple Syrup.
Flavor Profile
Dark Chocolate • Cocoa • Pure Maple • Caramel • Rich & Fudgy
Using both melted chocolate and cocoa powder provides the “double-chocolate” character, while the Cocoa Infused Maple Syrup contributes sweetness without simply making these taste like conventional chocolate brownies. The maple adds caramelized depth while the cacao infusion reinforces the darker chocolate notes.
Storage
Store cooled brownies in an airtight container at room temperature for 3–4 days. For a firmer, extra-fudgy texture, refrigerate them and bring individual brownies toward room temperature before serving.
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